Stockfish stew with salami and herring

2_07316 stockfish STEW with SAUSAGE and stewed cod HERRING readies throughout Tuscany, but this recipe is typical of the old kitchen of Massa Carrara.

Preparation: 20 minutes cooking time: 28 minutes INGREDIENTS for 4 people: 400 g of dried cod soaked, 100 g salami 50 g cacciatorino, smoked herring in one piece, 2 glasses of milk, half a glass of red wine, 400 g of peeled tomatoes in pieces, 4 tablespoons olive oil, 2 tablespoons frozen chopped onions, 400 g of stale bread in slices, 1 garlic clove, 3 sprigs of parsley, pepper, salt Peel the herring, eliminating waste, parts with a small knife.

Cut it into small pieces and place in a bowl.

Boil the milk, pour it on pieces of herring and let them soak until ready to use.

Remove skin and bones from the piece of cod, with the Pocket knife.

Wash the pulp, dry it well with kitchen paper.

Divide the ball into flakes with your hands.

Sausage skinned, reduce it to about half a cm thick slices.

Heat oil in pan, add the onion, frozen still.

Add the salami slices and pieces of herring, well drained and dried with kitchen paper.

Wet with wine, take 2 minutes to evaporate.

Add the cod flakes, pieces of tomato, salt and pepper.

Season 2 minutes, stretched with a liter of boiling water, Cook over a medium heat and partly covered pan until the liquid is slightly thickened (20 minutes).

The preparation should be very moist.

While baking the Cod: heat the oven to 220° Rub garlic peeled and divided into two slices of bread.

Arrange the slices on the plate lined with parchment paper.

Toast the bread in the oven 2 minutes per side.

Dip the slices of bread in the Pan, turn off the heat.

Sprinkle the preparation with the parsley leaves, washed, dried and chopped.

Wait a few minutes to soften bread.

Serve in the same pan.

The suitable wine served with a red wine, dry and not too accentuated scent, like the Candia dei Colli Apuani.

Wish you can fill in the cod with other recipes typical of the area.

Grilled Polenta with lard Cut into thin slices 200 g of ready porridge.

Grease the slices with a drizzle of olive oil, cook 1 minute per side on a heated griddle.

Serve immediately, covering them with slices of bacon cut thin.

Noodles with beans Browned in a pan 4 tablespoons frozen vegetables to sauce with 2 tablespoons olive oil.

Add 2 potatoes peeled and cut into chunks and 200 g of leaves keep cabbage into strips.

Season 2 minutes, add 3, 5 liters of water, add salt and bring to a boil.

Cook 10 minutes and add 250 g of canned beans, browned 1 minute in 2 tablespoons olive oil, 1 tablespoon chopped Sage.

Pour into pot 300 g of fresh or dried noodles (possibly not the egg), brought to cooking, drain pasta and vegetables, leaving her very moist.

Serve.

Chestnut flour pancakes Stir in a bowl 200 g chestnut flour with whole egg beaten with just a fork.

Diluted with water so as to obtain a smooth batter.

Savoury Pies.

Fry the batter spoon in plenty of hot peanut oil.

Drain, sprinkle with sugar and serve hot semolate.